This Spiced Lentils and Spinach is a comforting, nutritious and budget-friendly dish that’s ready in about 15 minutes. Tasty and quick, it’s a perfect weeknight dinner.
I’ve been making this recipe for years. A friend first shared it after I enjoyed it at her home. Her version included shrimp, which is delicious, but this recipe focuses on the vegetarian version. Both variations are excellent.
Full disclosure: it’s not always a hit with the kids at my house, so they sometimes choose a frozen pizza instead. That’s life—this dish tends to be more appreciated by the adults.
Notes About The Spiced Lentils and Spinach
- One of the best things about this recipe is how quick it is. Using cooked lentils removes a time-consuming step and gets dinner on the table fast.
- If you plan to cook dried lentils yourself, factor that time into your prep. Cooked lentils freeze well, so consider batch-cooking and freezing portions for quick use later. Alternatively, use jarred or canned lentils for convenience.
We enjoy this at home roughly once a month. I like to serve it with a dollop of Greek yogurt and flatbread on the side — not required, but it makes the meal more satisfying.
As the weather cools, I’m thinking more about warming dishes like this one and getting back into the kitchen.
Happy September!
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Spiced Lentils & Spinach
Ingredients
- 2 Cups lentils cooked
- 2 Cups spinach fresh
- 1 Red onion finely chopped
- 1 Spring onion finely chopped
- 1/4 Cup balsamic vinegar
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/4 Teaspoon chili flakes
- 2 garlic cloves crushed
- 1/4 Cup olive oil
- Salt and pepper to taste
- Bunch of fresh cilantro chopped
Instructions
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Heat a tablespoon of olive oil in a large skillet. Add the red onion, spring onion and crushed garlic. Cook on high heat for about 5 minutes until the onions are soft and lightly browned.
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Reduce the heat to medium. Add the cooked lentils, balsamic vinegar, the remaining oil, ground coriander, cumin, turmeric and chili flakes. Stir and cook for a few minutes to let the spices infuse the lentils. Add the fresh spinach (reserve a little for garnish) and stir until wilted. Finish by stirring in the chopped cilantro. Serve topped with Greek yogurt and flatbread if desired.
*Note: appliance performance varies; prep and cook times are estimates.
Calories from Fat 135
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